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Aug 25, 2019 · Preheat your grill (or grill pan!) for a top-rated recipe for The Ultimate Flank Steak Marinade. Author: Kelly Senyei. 4.90 from 37 votes. Prep Time 10 mins. Cook Time 14 mins. Total Time 24 mins. Servings 4 servings. Ingredients. 1 (1 1/2- to 2-pound) flank steak. 1/4 cup low sodium soy sauce. 1/4 cup balsamic vinegar.
Nov 12, 2023 · This crowd-pleasing flank steak marinade consists of the following ingredients: vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and ground black pepper. As long as you marinate the flank steak in the fridge for two to six hours, you'll have great results.
This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes.
Oct 25, 2023 · Low Carb. Grilled Marinated Flank Steak. A flavorful, juicy flank steak is all but guaranteed with this easy recipe. By. Elise Bauer. Updated October 25, 2023. 69 ratings. In This Recipe. How to Cook Flank Steak. Our Simple Marinade Recipe. What Is Flank Steak? How Long to Marinate. How to Store and Reheat.
Sep 9, 2022 · Directions. Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified. Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve.
Apr 18, 2024 · Erin Clarke. Published on April 18, 2024. Leave a Review Save Recipe Jump to Recipe. This post may contain affiliate links. Please read our disclosure policy. With a few simple ingredients, you can make a smoky, complex marinade for flank steak that transforms a tough cut of beef into something tender, juicy, and flavorful—like magic!
Apr 18, 2024 · Hot take! Yes, it has a reputation for being tough, but flank steak is one of my top choices for grilling because it cooks quickly, but not so quickly that you can’t achieve that perfect medium-rare center. I’ll show you how to make sure it turns out tender and juicy, never tough and dry. The Marinade Is *Chef’s Kiss*.
